Dad's Mazola No-Roll Pie/Pastry Shell

Submitted by BecR2400

"This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' recipe #117825 with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust)."

 

• Ready In: 24mins
• Ingredients: 5
• Yields: 1 pie shell
• Serves: 8

ingredients

• 1 1⁄2 cups sifted all-purpose flour
• 1 1⁄2 teaspoons sugar
• 1 teaspoon salt
• 1⁄2 cup mazola corn oil
• 2 tablespoons cold milk

directions

1. Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.

2. For baked shell:

3. Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.

4. For unbaked shell:

5. Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.

Reviews

[mums the word]

This is the same recipe I use and I love it's simplicity. I found it in a Mennonite cookbook . Great post BecR.

 

[Dienia B.]

darlene loves this its elviras recipe

 

[Anonymous]

I've been using this pie crust recipe since the middle 70's. I do remember writing it down from the back of the Mazola corn oil bottle. If you look on Mazola's website today, Mazola changed up the recipe a bit. This original recipe is way better and tastier. I usually get compliments on it and most people think it is a crust that I rolled out. The only comment I'll make is that I make a well in the glass pie pan and then add the oil/milk mixture that I have stirred together in a separate bowl. Vicki from WI

 

[Jean S.]

I was amazed to find this recipe online. My mother-in-law used it and shared it with me back around 1970. This is the only pie crust recipe that I have used since. It has been the crust for lots and lots of pies over the last 46 years. Love the taste and ease of making it.

 

[Kate S.]

I found this same recipe in my husband's grandma's recipe box. It also suggests including an optional 1 T sesame seed. Really simple.